Sunday, January 22, 2012

Gluten-Free Mexican Lasagna

Another recipie I found on Moms Who Think that looked to be easily made gluten-free is Mexican Lasagna! I started with this recipie. It was very simple and turned out to be delicous! My version has the following ingredients:

2 chicken breasts
2 tablespoons chili powder
2 teaspons ground cumin
1 cup taco sauce (From Gluten-Free Grocery Shopping Guide: Taco Bell Resturant Sauce- hot, medium and mild are all gf)
1 can of black beans, drained
1/2 bag of frozen corn
8 corn gluten-free tortillas
2 cups shredded Cheddar cheese
Optional: olives and sour cream

Preheat oven 350 deg F. Bake chicken for 30 minutes. After chicken has been baked, shred it. Raise oven temperature to 425 deg F. In a large skillet over medium heat mix the chicken, chili powder, cumin, taco sauce, black beans, and corn. Let mixutre heat up for about 5 minutes. Lay tortillas down in a baking dish. Rip the tortillas to try and cover the entire bottom of the dish. Put the chicken mixture on top of the tortillas, sprinkle with cheese. Lay down another layer of tortillas. Cover the top layer of tortillas with cheese. Bake 12 to 15 minutes. At the end of the time turn the oven to broil to allow the cheese to brown. Make sure to not walk away when the oven is on broil. It will burn fast! Remove from oven and let cool for a few minutes!

Preheat oven

Sunday, January 15, 2012

Gluten-Free Cornbread Chicken Pot Pie

I was clicking around on the website Moms Who Think and under the "Quick and Easy Section" I stumbled upon this recipe and instantly thought I could convert it to be gluten-free. My version of gluten-free cornbread chicken pot pie incldues the following:

6 chicken tenders
1 box condensed chicken soup (Pacific Natural Foods is the only brand I have found that makes gluten-free condensed soups)
1/2 10oz bag of frozen corn
1/2 cup shredded cheddar cheese
Pamela's gluten-free corn bread and muffin mix
    1/2 cup sugar
    1 cup water
    2 eggs
    8 oz of butter

Preheat the oven to 400 deg F. Cook 6 chicken tenders on the stove top. Shred the chicken and set aside. In the baking dish empty out the condensed chicken soup and mix in the frozen corn and shredded chicken. Make the cornbread as described on the bag. Flatten down the chicken/soup/corn mixture and pour the cornbread on top. Bake for 30 minutes. Sprinkle the cheese on top and turn the oven to broil. After approximately 30 seconds or when the cheese becomes toasted remove from the oven.